Stir fries are one of my favorite ways to cook venison. They’re quick and easy, and you can mix and match different ingredients to come up with multiple flavor combinations. This recipe uses a touch of honey in the sauce to balance the saltiness of the soy sauce and the bite of the garlic.

The garlic and honey in the sauce gives this recipe a nice balance of sweet and savory. Images by author

You don’t need a wok for a stir fry. I often do them in a large skillet. I find that you can get a better sear on the protein with the larger surface area.

A flat skillet can work better than a wok for getting a nice crispy exterior on the venison.

Speaking of protein, I like to coat whatever I’m stir frying (a venison round sliced into thin, bite-sized pieces in this case) with a bit of corn starch. It gives the exterior of the meat a nice crispy texture and helps to thicken the sauce.

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As with all stir fries, this one progresses quickly once you start cooking. Do all of your prep work, like chopping the onions and measuring out the seasonings and sauce ingredients, before you start cooking. You won’t have time once everything starts to move.

The cooking portion of this recipe moves quickly, so prepare and measure all ingredients before starting.

Start by adding the meat to a bowl and pouring over two tablespoons of soy sauce. Stir well with a fork to evenly coat the meat. Set it aside while you get everything else together. Heat the oil in a large skillet over medium-high heat. Pour ¼ cup of corn starch over the marinating venison and stir well to evenly coat all the pieces. When the oil is hot, stir fry the venison in batches, just until the exterior is deep brown and slightly crispy. Don’t overcrowd the pan, and keep the meat in a single layer so it gets even heat over all surfaces. This step doesn’t take long, about 2-3 minutes should be plenty. Move the cooked venison to a warm plate, draining excess oil as you go, and repeat the process until all of the meat is cooked.

Cook the meat quickly in a single layer. Cook in batches, if necessary.

Drain all but a tablespoon or so of the oil from the pan. Add the green beans. Stir fry for 3-5 minutes or until they are still crisp, but just cooked through. Add the mushrooms, green onion and garlic. Cook for another 2-3 minutes until the mushrooms soften. Take care to keep everything moving so the garlic doesn’t burn.

Stir fry the green beans, mushrooms and garlic.

Return the cooked venison to the pan, along with any accumulated juices from the plate. Season with white pepper and red pepper flakes.

Mix the sauce ingredients in a bowl. Pour the sauce over the meat and stir well to evenly coat the stir fry. Bring the mixture to a boil so that the sauce thickens.

Return the venison to the pan, pour in the sauce, then simmer until the sauce thickens.

Serve over cooked white or fried rice.

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